Snickers Brownie Bites Recipe

Every year for my birthday – I ask for the same thing: Snickers Cake. The gooey caramel with the chocolate and peanuts is a heavenly combination. When I came across these Snickers Brownie Bites from The Domestic Rebel, I knew I had to give them a try! With the brownie bottom and classic Snickers taste – I think I may have found a new birthday tradition!

Serves: 24

Snickers Brownie Bites Recipe

1 hrPrep Time

30 minCook Time

1 hr, 30 Total Time

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Ingredients

  • 1 (18.4 ounce) box brownie mix (we used Betty Crocker)
  • 3 Tablespoons water
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1(7 ounce) jar marshmallow creme
  • 1 cup creamy peanut butter
  • 1 (11 ounce) package Kraft caramels
  • 1 Tablespoon heavy cream
  • 1 1/4 cups dry roasted peanuts
  • 12 ounces chocolate almond bark (or chocolate chips)

Instructions

  1. Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with foil and spray lightly with cooking spray.
  2. Prepare brownie mix according to package directions mixing together the brownies mix, water, oil and eggs and pour into the prepared pan. Bake for 24 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the brownies completely.
  4. In a medium bowl combine the marshmallow creme and peanut butter with a hand mixer until blended.
  5. Spread the mixture on top of the cooled brownies in an even layer.
  6. Unwrap the caramels and microwave in a medium bowl with heavy cream for 1 minute. Stir, then heat for an additional 30 seconds or until melted and smooth.
  7. Spread the caramel layer on top of the marshmallow nougat layer evenly. Immediately sprinkle on the peanuts and press them gently into the caramel. Pop the brownies in the fridge for about 30 minutes to set.
  8. Melt the almond bark according to package directions until smooth. (If using chocolate chips melt in a microwave at 15 second intervals stirring after each time until smooth. Using a sharp knife sprayed with cooking spray, cut the brownies into 1-2 inch squares.
  9. Dip the tops of the squares in the melted chocolate, allowing excess to drip off.
  10. Place on a foil-lined baking sheet to set.
  11. Repeat until all the bites have been coated.
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https://www.sixsistersstuff.com/recipe/snickers-brownie-bites-recipe/

Recipe From: The Domestic Rebel

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29 Responses to “Snickers Brownie Bites Recipe”

  1. They are very good. But the ingredients list is very vague. It was difficult to make because it was challenging to get the proportions right. What size brownie mix? What size jar of marshmallow fluff? The peanut butter -fluff mixture was difficult to mix and spread. Could you make your own caramel, or use caramel sauce? The peanuts did not really stick so well and fell off when you coated it with the chocolate. What is chocolate chocolate almond bark? We just melted semi sweet chocolate.
  2. Yana Ginzburg
    These were absolutely delicious. However, I had a little trouble getting the nougat layer to stick to the brownie layer. Also, I didn't realize how important the aluminum foil on the bottom of the pan was... I forgot that and getting them out was quite a mess. This isn't the simplest recipe solely because it's quite messy even disregarding removing the brownies out of the pan, but the end result is well worth the effort. Also, using the 9x13 pan of brownies, I ended up with 32 GIANT hunks of snickers brownies. Impressive :)
  3. I want to make enough for our youth at church. Do you think it would be less messy if we did them in cupcake wrappers? I'm thinking: cook the brownies in the wrappers, cool "ice" with the peanut butter/fluff mix spoon on caramel press in peanuts drizzle with chocolate Any thoughts from those that have made these before? Would that work? Saves me from cutting them and if they are a little gooey - they can just lick the wrapper :)
      • The "cupcake" version turned out beautifully! If only I could attach a photo :) I filled the foil cupcake liners with 2 scoops of brownie mix (using my Pampered Chef cookie dough scooper) which filled them a little less than ½ full. I baked them for 15 minutes in a 350degree oven. Once cooled, I piped on the fluff/peanut butter mix with a large frosting tip. Melted caramels/creme and drizzled on top, and immediately (lightly) pressed in a few peanuts - maybe 6-8 per cupcake. A small handful. Finally, I drizzled some chocolate on top. They are SO yummy! I had enough batter left to make a small pan the original way, as described in the posting. I can't wait to try those! Thank you so much for sharing!!!!
  4. Beverly woodruff
    Made these this weekend for a family reunion. They were a HUGE hit! I made in a disposable cake pan and poured the chocolate on top and spread it over the brownies. Need to cut them right away though because the chocolate will harden and will be more difficult to cut. As far as spreading the marshmallow peanut butter filling, I used the backside of a spoon and it worked very well. Worth the effort!!!!

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